Quick prawn, coconut & tomato curry

Quick prawn, coconut & tomato curry

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(45 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal335
  • fat26g
  • saturates16g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein19g
  • salt1.03g
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  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, sliced
  • 1 green chilli, deseeded and sliced
  • 3 tbsp curry paste
  • 1 tbsp tomato purée
  • 200ml vegetable stock
  • 200ml coconut cream
  • 350g raw prawn



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • coriander sprigs and rice, to serve


  1. Heat the oil in a large frying pan. Fry the onion, garlic and half the chilli for 5 mins or until softened. Add the curry paste and cook for 1 min more. Add the tomato purée, stock and coconut cream.

  2. Simmer on medium heat for 10 mins, then add the prawns. Cook for 3 mins or until they turn opaque. Scatter on the remaining green chillies and coriander sprigs, then serve with rice.

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Comments (44)

w33ping's picture

Didn't have a few things so improvised with:
3x50g sachets of coconut cream
3 tbsp Medium curry powder mixed with 1.5 tbsp water
Also added frozen peas with the prawns, to add a bit of colour.
Used ghee not oil to fry the onion, etc.
Rather hot and a little dry, so added creme fraiche, around 4 tbsp.

Possibly the closest curry I've ever cooked to one you might get in a good Indian restaurant!
Excellent recipe, even without my messing about.

theonlygeorgie's picture

Really surprised at how well this turned out it such a short space of time!! Great little dish to have up your sleeve. I tweaked the recipe by sweating the onions for about 10 minutes on a very low heat on their own before adding the chili and garlic. I also used a whole chili with seeds (we like heat!) and used mostly Patak's Korma paste but also a little bit of Tikka paste as it was what we had in the fridge leftover. I also used cooked prawns as they're cheaper than raw prawns, and it still turned out delicious. Me and my hubby can't wait to have it again!

clairebear789b's picture

Really easy to do and very impressive..was enough for 3 of us. Will possibly try using frozen cooked prawns next time to save the de-veining...will see. Definitely make again.

angiechester's picture

Just made this tonight and we really loved it. I added a few mushrooms and about a quarter of a tin of chopped toms (in the fridge) other than that follewed the recipe. Served it with rice and a warm pitta bread. Hubby can't wait for me to make it again. :)

largomjf's picture

First curry I've ever cooked and I'll never look back. Absolutely delicious and so easy to make. As suggested I added sliced new potatoes to give it some body which worked fantastically compared to standard rice. Also used Patak's Tikka paste which was lovely (though I have no basis for comparison). Can't wait to do this again

bimbobaby's picture

Used Pataks Korma paste as thats what was in the fridge. I think any paste will work. I was worried the coconut cream and the coconut of the korma paste would be too much but when it all came together with the rice it was fine.

Added chopped red pepper and chopped baby corns too for a bit more substance.

Will make again. Tasty and quick!!

eleanormayo's picture

So easy to throw together. I just used 1 1/2 tbsps of a pataks curry paste and it was just fine.

liljaarn's picture

Quick and easy and yet incredibly savoury! Highly recommend this one.

bipinsmasala's picture

..try a fresh authentic curry paste made locally in Hitchin. This is what Geoff fro Bradford said about it. You can get it from www.curryfusion.net

....I have made curries for years, living near Bradford there is no problems with sourcing all the spices etc. But whenever I go to a decent Indian restaurant I always wonder what my curries are missing. Whatever it is Bipin`s pastes have it! Simply brilliant! Geoff, Bradford.

wanderingfree's picture

Great recipe - and easily adapted. I didn't have fresh chillies, coriander or fresh prawns as I'm 'store cupboard' cooking this month; however, it was delicious with the defrosted salmon chunks and frozen prawns added for the last five minutes. I served it with rice and poppadums (done in the microwave).

I also used Patak's Tikka Masala and agree it does need one of the more spicy pastes.

eilidhrobertson's picture

This was delicious. I used Patak's Balti paste (have a stash of this as use it for the excellent Chicken Biryani recipe on this site) and creamed coconut (a big block) had to add extra water as was very thick but so tasty. We also added cauliflower. Served with basmati rice and chappatis.

markswaine's picture

I used M&S balti curry paste, put some thinly sliced potatoes in it and also a few of the chilli seeds with the onions/garlic etc. Followed the recipe apart from that except adding a little more stock as I preferred a bit more sauce. Tasted like a takeaway - really nice indeed! Shall be making again very soon.

alisonpg's picture

Delicious and easy to make. Used the only curry paste I had in, Pataks Tikka Masala. I'd probably go for something a little hotter next time but it was really good anyway. Served with plain basmati rice and peshawari naan. Will be making again.

shootingparrots's picture

A definite five star rating. Quick and easy to prepare and delicious too. I used mild curry paste and cooked prawns as I couldn't get fresh. Also served it with jasmine rice and naan bread.

The only downside is the price of prawns!

dutes8080's picture

Good recipe. I also used a Balti paste and it worked well we thought. Served with Jerra rice - Delish!!!

bdowdeswell's picture

Made this as it came up on my web page and had craving for prawns. Went down very well indeed, even my 7 year old son ate it and asked for it on several occasions since. We had it again tonight. Its great.I used a balti curry paste. It is spicey but very authentic and very easy. Could be adapted for turkey leftovers I would think.

Frantic Flapjack's picture

I used a green chilli from the garden and Pataks hot curry paste and started off with two sachets of coconut cream but it was still blindingly hot so I added two more sachets of coconut cream which made 200g in all. The end flavour was excellent but I had to add more water to the sauce as it was too thick (probably the coconut). I think it could do with something extra like green beans as suggested by Carl,D9 above. Served with the yellow pepper rice which was lovely.

lizzafezza's picture

Really easy and quick to make, would defo make again. Even my 13 month old liked it.

davidmclaren's picture

Coconut's mentioned a few times here. Anyone got any thoughts whether it's better to use canned coconut milk (which doesn't always come in convenient sizes), creamed coconut, or powdered coconut: if powdered coconut, has anyone found the ideal way to reconstitute it without it 'breaking up', and what would be the respective amounts of powder to water to re-create the original - both for milk and cream?.....

yumyummccarrick's picture

Ok I used Pataks Tikka Masala Paste, and a whole can of reduced fat coconut milk, and it was LOVELY! Very soupy which I love in curries.
Tip - definitely only add the prawns when you are sure you're going to eat soon - they went a bit hard after a while .
Tried making homemade roti to go with the curry and rice - not very successful but tasted nice...


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